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Cookies (Martha Stewart # 12) Financial

Small cookies that smell good summer ...
A moist and fluffy inside that contrasts with a thin outer skin crispy been sprinkled with brown sugar spiced before cooking.
In season, it is best to use fresh fruit , but outside, the use of fruit in syrup is a very good compromise.
I was lucky to have on hand a jar of peach jam made by mom home this summer, with a taste extra fruit and sun-kissed ripe point. So naturally, I will only advise you to use a jam quality (which implies more fruit than sugar ...).
A test with other fruits such that would bring a note apricot tart, mango for an exotic or why not even with strawberries ... That's what's great about this type of biscuits, they are declined almost to infinity!

P. 195

≈ 20 quantities

(proportions divided by 2 compared to the original recipe)

recipe from Martha Click HERE

60 g butter ambient t °

100 g sugar

1 egg (size small )

1 / 2 c mocha extract natural vanilla 1 / 2 c mocha vanilla powder

a pinch of fleur de sel

1 pinch of baking soda

140 g flour

1 Giant Peach (+ / - 100 g) peeled, pitted and diced 100 g of canned peaches diced

50 g jam Fisheries

To sprinkle:

1 tbsp caster sugar 1 tbsp brown sugar

1 pinch ground cinnamon

a pinch of vanilla powder

Preheat oven to 190 °

Cream the robot at medium speed the butter and sugar until the mixture is pale and frothy .

Reduce speed and add egg and vanilla. Mix well to bottom about 1 min.

Add flour, sea salt and baking soda. Stir until dough is evenly mixed .

Add the diced peaches and peach jam. Mix taking care not to crush the pieces of peaches.

Collect balls pulp with a teaspoon and place on a baking sheet lined with parchment paper spacing them sufficiently for the biscuits swell and spread cooking . Combine sugar, cinnamon and vanilla and sprinkle each cookie with a little of this mixture.

Bake 11-13 minutes until they are golden brown .

They are best the same day but can be kept two days in an airtight .